Smokey Chicken & Roasted Veggies with Chipotle Yoghurt

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the All-American spice blend and a drizzle of olive oil, then season with salt and pepper. Add the chicken and toss to coat.

Drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a second large bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

While the corn is cooking, combine the mild chipotle sauce (see ingredients) and Greek yoghurt in a small bowl. TIP: Add less chipotle sauce if you're sensitive to heat.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat. Add the baby spinach leaves and roasted veggies to the corn and gently toss to combine. Season with salt and pepper. TIP: The chicken is cooked through when it's no longer pink inside.